Say hello to these easy healthy vegan oatmeal pancakes with no banana or eggs. Just simple, healthy ingredients in an English crepe style and perfect for filling, rolling, or stacking.
Whether it's Pancake Day or you have a sweet tooth and fancy a tasty healthy breakfast, these eggless oat pancakes can be enjoyed any time of year!
These vegan English pancakes were inspired by my unofficial Slimming World pancakes with no added sugar many years ago, but using baking powder instead of egg.
I developed the original recipe one Saturday morning, experimenting with plain flour, dairy-free milk, and without eggs and it worked a charm! But we won't be faffing around with flax eggs, either. Just simple ingredients.
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🛒 Ingredients
In a nutshell, here are the type of ingredients I use for my vegan oat pancakes. Note, this recipe makes traditional pancakes, so they won't have a fluffy texture.
Oat flour - this is simply ⅔ cup of oats milled. You can use rolled oats, quick oats, or steel cut oats milled in a food processor. And ensure you're using certified gluten-free oats if needed.
Coconut milk - this is the main wet ingredient for my vegan oatmeal pancake recipe, but you could use almond milk, oat milk, soy milk, or any kind of plant-based milk.
Sweetener - to add some sweetness and make healthy pancakes, I use Stevia sweetener or coconut sugar.
Baking powder - helps create bubbles in the pancake batter while frying to ensure your crepes and light and fluffy. *Not to be confused with baking soda.
Olive oil - this is added to the mixture for easier handling, but also for frying. Alternatively, you could use coconut oil or vegetable oil.
Sea salt - this enhances the sweet flavor
Optional vanilla extract - it's not essential, but a touch makes them more decadent.
Please see the printable recipe card with exact ingredient quantities, nutritional daily values, and instructions at the bottom of this post.
👩🍳 Equipment
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- 12cm (5") egg frying non-stick pan or pancake griddle
- Measuring cups
- Measuring spoons
- Measuring jug
- Weighing scales
- Mixing bowl
- Spatula
- Whisk
Oh, and you'll need a plate to place pancakes on while you use up the remaining mixture!
📋 Instructions
Here is a step-by-step guide to help you make my easy breakfast recipe.
Combine all of the dry ingredients in a mixing bowl and mix thoroughly.
Now pour in your chosen non-dairy milk.
Now stir in the olive oil.
Whisk until smooth.
Note: if you want chocolate chip pancakes, now's the time to add some to the mixture!
I don't recommend trying vegan blueberry pancakes with these crepes though as they're too chunky for this recipe.
Add a little oil to a hot pan and pour in ⅛ cup of the mixture while tilting at every angle until fully covered.
Fry for 2-3 minutes on each side until golden brown. Now repeat until all the remaining batter has gone.
Should I Let the Batter Rest?
If you have the time, let your homemade oat flour batter rest for 10 minutes to adsorb the plant milk. But, if you leave this fine flour to rest overnight, you may need to loosen it with a splash more.
🥞 Non-Gluten Free Options
Here's a few more vegan ways you can try these pancakes:
- Non-Gluten Free- although oat flour contains extra fiber, this recipe also works with ⅜ cups of all purpose flour (plain).
- American style - again, if you prefer fluffy pancakes, why not try self-raising flour and add ½ teaspoon of lightly crushed chia seeds or apple sauce?
🍓 Favorite Toppings
Here are a few of our favorite things to top these eggless oatmeal pancakes with!
- Chocolate chips
- Slices of ripe banana
- Fresh fruit
- Pure maple syrup
- Almond butter
❄️ Storage
Fridge - If you have Sunday morning leftover pancakes or have made a double batch, then I recommend storing them in an airtight container and store in the fridge for up to 3 days.
Freezer - a top tip for freezing is to add a piece of baking paper between each one so you can separate them easily and freeze for up to 3 months.
Reheat - To reheat, it's very simple. You can pan-fry again with a little oil, but this time over medium heat for 1-2 minutes each.
Alternatively, you can grill them which also makes them extra crispy, but I don't recommend microwaving them if you hate soggy pancakes.
💡Top Tips
As these vegan pancakes solely use whole grain oats instead of regular pancakes using white flour, they are very soft and tender pancakes. (I also find they're also almost impossible to burn).
But when it comes to flipping over, I don't recommend tossing these vegan oat flour pancakes. Instead, for best results, I carefully flip with a silicone spatula.
Also, the first time you make a pancake, I always find the pan needs to season, so be patient until it reaches the optimum temperature.
❓FAQ
I've never made these as sheet pancakes, but you could line a baking sheet with parchment paper and once baked, slice them up for the whole family.
I'd also be curious to try it with ½ tablespoon apple cider vinegar to mimic vegan buttermilk to help it rise in the oven.
You can use ⅔ cup of oats and blend everything together for a quick breakfast, AKA, blender pancakes.
However, from experience, you really need a high speed blender to ensure the oats have broken down.
➕More Vegan Recipes
- Dutch Baby vegan pancake using a nonstick skillet
- Easy slow cooker rice pudding with plant milk
- 3 best porridge recipes
- Satay mushroom curry with coconut milk
- Vegan broccoli carrot soup in a soup maker
- Thai spinach, courgette & aubergine soup
- Aubergine and cauliflower curry
- Roast red pepper satay soup
- Vegan banana oatmeal pancakes
📖 Recipe
Vegan Oatmeal Pancakes {No Banana + Gluten Free}
Equipment
Ingredients
- ⅓ cup Oat flour (53g)
- 1 teaspoon Olive oil + more for frying
- 1 teaspoon Sweetener
- ½ teaspoon Baking powder
- ⅔ cup Plant milk We use coconut milk
- Pinch Sea salt
- ½ teaspoon Vanilla essence Optional
Instructions
- Place all of the dry ingredients in a mixing bowl and make a well in the centre.
- Slowly pour the milk in the well and whisk, slowly incorporating the flour.
- Mix in the teaspoon of oil (and vanilla essence if using)
- Add a teaspoon of oil in a mini frying pan and and heat up before pouring ⅛ cup if pancake batter in the pan
- Fry for 2-3 minutes on each side, carefully with a silicone spatula,
- Repeat until all of he mixture has gone (this should make about 7 small pancakes).
- Stack and add your favourite pancake toppings.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
Nutrition
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